Ingredients and Weight: - 2 pounds ripe strawberries, hulled and halved - 1 cup granulated sugar - 1/2 cup fresh lemon juice - 1/4 cup dry white wine - 1/4 cup water - 1 envelope unflavored gelatin powder - 1/2 cup plain yogurt - 1/4 cup sour cream - 1 teaspoon vanilla extract - Whipped cream or crème fraîche, for serving (optional)
Preparation Time: 15 minutes Cooking Time: 10 minutes Difficulty Level: 2/5 (Moderate)
Preparation Method Steps: 1. In a large saucepan, combine the strawberries, sugar, lemon juice, white wine, and water. Bring to a simmer over medium heat, stirring occasionally. 2. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let stand for 5 minutes, or until softened. 3. Remove 1 cup of the hot strawberry mixture and stir into the softened gelatin until completely dissolved. 4. Return the gelatin mixture to the saucepan and stir to combine. 5. Remove from heat and let cool slightly. 6. In a blender or food processor, purée the strawberry mixture until smooth. 7. Transfer to a large bowl and stir in the yogurt, sour cream, and vanilla extract. 8. Refrigerate for at least 4 hours, or overnight, to allow the soup to thicken.
Nutritional Information: (Per serving, approximately 1 cup) - Calories: 150 - Fat: 3 grams - Protein: 3 grams - Carbohydrates: 25 grams - Sugar: 22 grams
Dish Characteristics: - Smooth, creamy, and refreshing - Sweet and tangy with a subtle sour cream flavor - Can be served chilled or at room temperature - Perfect for a light and refreshing summer dessert or appetizer
User Comments: - "This soup is absolutely divine! It's the perfect balance of sweet and tart." - "I love the creamy texture and the subtle flavors of the lemon and sour cream." - "It's a great way to showcase fresh strawberries in season." - "I served it with a dollop of whipped cream, and it was a perfect finishing touch." - "I highly recommend this soup to anyone looking for a delicious and refreshing dessert or appetizer."
Special Precautions and Tips: - Use ripe, juicy strawberries for the best flavor. - If you prefer a thicker soup, you can add more gelatin powder (up to 2 envelopes). - Let the gelatin mixture cool slightly before adding it to the strawberry mixture to prevent curdling. - For a dairy-free version, use coconut yogurt or almond milk in place of the yogurt and sour cream.